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Peer-reviewedCC BYFood Chemistry: X

Characterization of structural and functional properties of okara dietary fiber synergistically modified by

  • Jian Zhang1
  • Jinzhao Xu2
  • Tianying Sun1
  • Wan Wang1
  • Xiling Yang1
  • Chunli Song2
  • Jian Ren2
  1. 1College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, Heilongjiang, China; Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Qiqihar 161006, Heilongjiang, China
  2. 2College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, Heilongjiang, China; Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Qiqihar 161006, Heilongjiang, China; Corresponding authors at: College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, Heilongjiang, China.
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Abstract

This study established a synergistic strategy combining Bacillus subtilis fermentation with cellulase and hemicellulase hydrolysis to convert insoluble dietary fiber (IDF) in okara into soluble dietary fiber (SDF) and enhance its functional properties. The sequential fermentation-enzymatic hydrolysis treatment increased the SDF content to 45.28%, representing a 14.9-fold increase compared with untreated okara. Structural characterization demonstrated that the combined treatment altered the fiber matrix structure, accompanied by reduced particle size, changes in surface morphology and enhanced exposure of hydrophilic groups. These structural alterations were associated with improved hydration-related properties and interfacial functionality, including enhanced emulsifying properties and improved emulsion stability. Furthermore, microscopic observation of emulsions revealed improved droplet distribution after modification, supporting the enhanced interfacial performance of the modified dietary fiber. The modified fiber also exhibited improved in vitro antioxidant activity and glucose- and lipid-related functional properties. These findings indicate that this approach provides a potential strategy for converting okara IDF into SDF and enhancing its overall functional properties, suggesting its potential application as a value-added functional food ingredient.

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Cite

BibTeXRIS
BibTeX
@article{zhang2026characterization,
  title = {{Characterization of structural and functional properties of okara dietary fiber synergistically modified by}},
  author = {Jian Zhang and Jinzhao Xu and Tianying Sun and Wan Wang and Xiling Yang and Chunli Song and Jian Ren},
  journal = {Food Chemistry: X},
  year = {2026},
  month = nov,
  doi = {10.1016/j.fochx.2026.104745},
  url = {https://doi.org/10.1016/j.fochx.2026.104745},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Characterization of structural and functional properties of okara dietary fiber synergistically modified by
AU  - Jian Zhang
AU  - Jinzhao Xu
AU  - Tianying Sun
AU  - Wan Wang
AU  - Xiling Yang
AU  - Chunli Song
AU  - Jian Ren
PY  - 2026
DA  - 2026/11/08
JO  - Food Chemistry: X
DO  - 10.1016/j.fochx.2026.104745
UR  - https://doi.org/10.1016/j.fochx.2026.104745
AB  - This study established a synergistic strategy combining Bacillus subtilis fermentation with cellulase and hemicellulase hydrolysis to convert insoluble dietary fiber (IDF) in okara into soluble dietary fiber (SDF) and enhance its functional properties. The sequential fermentation-enzymatic hydrolysis treatment increased the SDF content to 45.28%, representing a 14.9-fold increase compared with untreated okara. Structural characterization demonstrated that the combined treatment altered the fiber matrix structure, accompanied by reduced particle size, changes in surface morphology and enhanced exposure of hydrophilic groups. These structural alterations were associated with improved hydration-related properties and interfacial functionality, including enhanced emulsifying properties and improved emulsion stability. Furthermore, microscopic observation of emulsions revealed improved droplet distribution after modification, supporting the enhanced interfacial performance of the modified dietary fiber. The modified fiber also exhibited improved in vitro antioxidant activity and glucose- and lipid-related functional properties. These findings indicate that this approach provides a potential strategy for converting okara IDF into SDF and enhancing its overall functional properties, suggesting its potential application as a value-added functional food ingredient.
SN  - 2590-1575
ER  -